1 cup of butter.

2 cups of powdered sugar, creamed with butter. 1/2 cup of sweet milk.

4 eggs.

3 cups of prepared flour.

1/2 grated nutmeg.

1/2 pound currants, washed, dried and dredged.

Put the fruit in last. Bake in cups or small pans. They are very nice for luncheon or tea - very convenient for Sabbath-school suppers and picnics.